Cinnamon-Poached Chicken and Rice

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Credit: Jacquline Newgent, RDN, CDN
Chef & Child Ingredient of the Month, January 2014


4 bone-in chicken breast halves, skin removed
1 tablespoon sea salt
½ cinnamon stick
2 cups long-grain white rice, uncooked
1 bay leaf
½ teaspoon white or black pepper
¼ teaspoon ground cinnamon
¼ cup plus 2 teaspoons butter
1 large white or yellow onion, thinly sliced
2 teaspoons extra-virgin olive oil
? teaspoon sea salt, or to taste
? teaspoon white or black pepper, or to taste
¼ cup minced fresh flat-leaf parsley
¼ cup toasted pine nuts
¼ cup slivered toasted almonds


1. Place chicken breast halves in stockpot. Add 6 cups cold water (or more, if needed to cover the chicken), salt, and cinnamon stick.

2. Over medium-high heat, bring just to a boil. Immediately reduce heat to low. Simmer, uncovered, for 20 minutes, or until the chicken is firm and just cooked through.

3. Remove chicken. Strain cooking liquid and set aside.

4. When chicken is cool enough to handle, shred into large bite-size pieces. Discard bones.

5. In same stockpot, place chicken pieces, 4 cups of strained cooking liquid, rice, bay leaf, pepper, cinnamon and ¼ cup butter. Bring to boil over medium-high heat. Cover, reduce heat to low, and simmer for 15-20 minutes.

6. Meanwhile, in small skillet over medium-high heat, sauté onion in 2 teaspoons butter with oil, salt and pepper.

7. Mix sautéed onion into chicken and rice. Remove bay leaf. Adjust seasonings to taste. Serve on large platter garnished with parsley, pine nuts and almonds.


Chef & Child, Main Dish, Poultry

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